EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE

EFFECT OF VACUUM DRYING ON MICROSTRUCTURE OF SEMI-SOLID CHEESE

Both theoretical and applied studies on microstructure of cheese immediately after a technological cycle and dry cheese obtained by vacuum drying are described. The aim of the microstructure studies is a more comprehensive evaluation of the product quality. Images of cheese upon high- and low-temper...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser:	Ermolaev V.A.
Format:	Artikel
Sprache:	English
Veröffentlicht:	Kemerovo State University 2014-06-01
Schriftenreihe:	Foods and Raw Materials
Schlagworte:	Microstructure vacuum drying cheese microvoids macrograins residual pressure temperature shrinkage pores
Online Zugang:	http://jfrm.ru/?page=archive&jrn=3&article=2

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